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The Best Butter Substitute – Fruit Puree

The latest substitute for butter and margarine is prune puree. If you’re trying to drop some kilo’s, then this is the perfect stand in. In fact, Chefs from all over the world are creating culinary magic with this versatile fat buster. And today, I want to tell you why and how you should be using prunes instead of butter.

Why bakers are so excited about prunes

When you mix your favorite cake, bread or cookie recipe, all you need to do is substitute prune puree for the exact same amount of butter you would have used. Below is a comparison of prune puree to butter and oil.

  • 1 Cup of prune puree = 407 calories + 1 gram of fat
  • One cup of butter = 1600 calories +182 grams of fat
  • 1 Cup of oil = 1944 calories +218 grams of fat

Prunes contain large amounts of pectin which helps hold in the air bubbles that make baked goods rise. Prunes also contain fairly large amounts of sorbitol- a sugar alcohol, which helps keep baked goods moist. It also gives them the flaky, tender taste of shortening or butter.

Prune puree

How to make prune puree

To make enough prune puree for several recipes, mix 1kg of dried, pitted prunes with one cup of hot tap water and puree in a processor. Keep your puree in a jar and keep refrigerated.

Note: When baking with substitutes, it’s important to use cake flour instead of all purpose flour. This will help keep your baked foods tender. Also, remember not to over-bake as fat reduced recipes tend to dry out quickly.

Carrot Cake Recipe

carrot cake

Ingredients
  • 225g self raising cake flour
  • 150g sugar
  • 1Tsp mixed Spice
  • 2 large parrots (peeled and grated)
  • 2 eggs
  • 200g prune puree
  • 2tbsp milk
  • 1 small orange (rind and juice)
  • 235g icing uugar
  • water

Instructions

  1. Preheat the Fryair Air fryer to 180c for 10 minutes.
  2. Peel and grate the carrots. Rind and juice the orange.
  3. Line a tin with a baking sheet and set to one side.
  4. Place the flour, mixed spice, grated carrots and sugar into a bowl. Mix them all thoroughly.
  5. Add the eggs, milk and oil to the centre of the mixture (forming a well) and beat with a wooden spoon until all your ingredients are mixed in well together.
  6. Place in your prepared baking tin and cook for 5 minutes on 180c. Then reduce the temperature to 160 and cook for a further 5 minutes.

If you don’t own an Airfryer, then you’re definitely using oil in your cooking. Click on the image below to read about it.

 

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